This recipe comes with a mantra, I have a lot of recipes that require mantras. It is one specific mantra really, “Be Patient!” BUT I just wanted to devour the decadent treat, is that so wrong?
A few months ago I found some old recipe books at a lovely antique store. There are so many recipes, and so little time. I was trying to decide what to make this week…..what inspired me. I did find a recipe, and plan to make it soon…..but when I was reading Jenni’s blog, I changed my mind.
My first question when I read her blog was, what really is Posset? When I make recipes, it is also fun to learn something about that fun recipe. One word, decadent! That really sums up Posset. BUT you are probably still curious what it really is I guess right? Jenni shares what Posset is, but I was still fascinated because her pictures look so thick, not like a drink. So here you go!
Posset was enjoyed, or even used to knock out guards in the 1800’s in Britain. I really did just write that it was used to knock out guards. This is one serious treat!
It is a hot curdled milk that was mixed with wine or ale, and then spiced. It was used to help you sleep, or cure minor illnesses like a cold…..I told you it was a serious treat! Seriously delicious!
A refreshing decadent dessert, infused with the flavors of summer one spoonful at a time! Instructions for the recipe are from Jenni at Pastry Chef Online, Enjoy!
15 mins Prep Time
40 mins Cook Time
For the Posset
In a pan that is much larger than you need, heat the cream and sugar over medium-high heat.
Add a bit of salt and bring the mixture to a boil.
Turn the heat down and let the cream simmer for 5 minutes. Watch the cream carefully and remove from the heat if it looks like it’s going to boil over.
After 5 minutes, remove from the heat and stir in the lime juice, zest and almond extract. Taste and add more salt, if necessary.
Let sit for fifteen minutes, then transfer to a large liquid measure and pour into serving vessels of choice.
Refrigerate until the tops are firm, about 30 minutes, before topping with about a Tablespoon or so of the gelée. Then, refrigerate for at least another 2 hours and preferably overnight before serving.
For the Gelée
Place all the ingredients except for the gelatin and cold water in a heavy bottomed sauce pan.
Turn the heat to medium and cook, smashing down on the berries so they release their juices.
Bring the mixture to a boil and then reduce heat so that the berries simmer happily for about half an hour, or until the mixture gets slightly syrupy.
Strain the berries through a fine mesh strainer, pressing down hard on the solids. You will have about 3/4 cup of puree.
Whisk in the bloomed gelatin. Cool to room temperature before using.
Cream doesn’t have the surface tension of water, so it looks and behaves differently than water. It boils up and will boil over, even if you have 6 inches of head room in your pan. I brought the cream to a boil over high heat. Before it came to a full boil (it’ll look like a bunch of folks kicking their feet under the covers rather than bubbles actually bursting on the surface), I turned it down to medium low (for me, that’s the magic number 3). Even so, for the first minute or so, I pulled the cream off the heat every few seconds, just to make sure it wasn’t going to get away from me. After the first minute or so, the boiling action subsided to an all-over gentle bubbling and I was able to look away from it every once in awhile. If you want to have the gelée on the bottom, pour it in and refrigerate for at least an hour before pouring in the posset mixture over the back of a spoon. Cook time is for the gelee plus the posset. If you’re just making the posset, it’ll probably only take about 10-12 minutes on the stove.
The recipe is long, but I promise you it is not hard to make. AND it is so worth it, what a gorgeous treat! It was really fun to learn about this recipe, and was even better to enjoy it while relaxing on a gorgeous Summer day!
Have you ever had Posset?